Assembly: (12 corn tortillas)

Preheat the oven to 400 degrees. Put 6 corn tortillas on a microwave safe plate and microwave for 45 seconds or until they are pliable. In a 9×13 baking dish, spread 1 cup of the tomatillo sauce on the bottom. Add approximately 1/12 of your roasted veggies on a tortilla and roll up. Place in the dish seam side down. Repeat for the other 5 tortillas. Heat up another 6 tortillas and fill/roll them. Pour the remaining sauce over the tortilla rolls. Sprinkle Monterey jack (or a Mexican cheese or any cheese or no cheese) over the top. Bake for 10 minutes or until the cheese is melted and the enchiladas are heated through. If you chilled the ingredients, you may need to bake it for 15-20 minutes until heated through.

Serve with whatever garnishes you like. A little lime juice and fresh diced tomato on top…